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This easy, delicious one-pan teriyaki chicken and vegetable recipe is perfect for a quick weeknight dinner. It’s healthy, flavorful, and easy to prepare, with a sweet and savory homemade teriyaki sauce to tie it all together.

Ingredients:

2 lbs boneless, skinless chicken breasts, cut into 1-inch chunks

1 cup broccoli florets

1 red bell pepper, chopped

1 orange bell pepper, chopped

1 cup snap peas

1 medium zucchini, sliced

3 tbsp olive oil

Salt and black pepper to taste

Sesame seeds (for garnish)

Teriyaki Sauce:

1/3 cup soy sauce

1/4 cup brown sugar

1 tbsp sesame oil

1 tbsp cornstarch

1/4 cup water

1 tsp minced garlic

1 tsp grated ginger

Directions:

Preheat Oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare Sauce: In a small saucepan, mix soy sauce, brown sugar, sesame oil, garlic, and ginger. In a separate cup, dissolve cornstarch in water and add to the saucepan. Bring to a boil, then simmer until thickened, about 5 minutes.

Arrange Ingredients: Place chicken and vegetables in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread chicken and vegetables evenly on the baking sheet, and pour about two-thirds of the teriyaki sauce over the top.

Bake: Bake for 20-25 minutes, stirring halfway through, until chicken is cooked and vegetables are tender.

Serve: Remove from oven, drizzle with remaining sauce, and garnish with sesame seeds. Serve with rice, if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes

Calories: ~320 kcal per serving

Tips:

To enhance flavor, marinate chicken in half the sauce for 15 minutes before baking.

Serve over rice or noodles for a complete meal.

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